Water-Free Urinal Model F-7000
Sale Price $ 294.11
• Touch-free operation • Uses no water • Mechanical-free • Sealed locking waterless urinal cartridge • Odor-free and vandal proof • Drain line test cap
Water-Free Urinal Model F-4000
Sale Price $ 210.45
• Touch-free operation • Uses no water • Mechanical-free • Sealed locking waterless urinal cartridge • Odor-free and vandal proof • Drain line test cap
Note: Applicable for LEED and Green Global points
96DF32K00 Replacement Cartridge $ 36.96 • Fits all Falcon and Sloan water-free urinals
Wall-Mount Paper Towel Dispenser Model B-262
Sale Price $ 35.02
• Satin finish stainless steel • Cabinet slots indicate refill time • Piano-hinge • Tumbler lock door release • 1013
/16 ”W x 315 /16 ”D x 141 /16 ”H
• 400 sheet c-fold capacity • 525 sheet multi-fold capacity
Model
B-262-130 Towel Mate Adapter $ 18.80 • Reduces paper waste 20-40%
B-7128 115V 115
• Ideal mix of short dry-time and low noise level
• Stainless steel finish • Dual-flow parallax air ducts • Moderate sound level • Touch free auto sensor • 4” projection
Volt Amps Watts 15
1725 B-7128 230V 208-240 6.8-7.8 1400-1900
List Price $ 618.00
$ 618.00
Sale Price $ 355.35
$ 355.35 Trimline™ Wall-Mount Hand Dryers
More recently, the East Bay Municipal Utility District has started converting up to 200 tons of food waste gathered from area restaurants into electricity every week, and that power is used in some of the very same restaurants that contribute their organic waste.
The waste is broken down by bacteria in a gigantic underground tank. This process gives off methane, which is then burned to heat water and create steam, which drives a turbine that creates electricity. This is the same process used by most coal fired power plants, except the fuel in this case is sustainable.
“30 million tons of food scraps are sent to landfills each year...”
Currently, food scraps make up a small portion of the organic waste that is processed at the East Bay facility. The majority comes from the wastewater treatment plant on-site and several large-scale local industries like vineyards and dairies. But 30 million tons of food scraps are sent to landfills each year, which makes up more than 20% of all landfill waste.
That means there’s a lot of room for improvement. The best part about the TUNDRA RESTAURANT SUPPLY
process is that a rich fertilizer is the by-product of breaking down all that waste, which can help local organic farms that supply restaurants. The primary obstacle to wider adoption of organic electricity is a lack of processing plants. That could change rapidly in the next ten years as sustainable electricity gains more momentum in the American economy.
Only a tiny fraction of the food waste produced in the Bay Area goes to the organic generator run by
the East Bay Municipal Utility District. The room for growth is enormous, and if San Francisco could collect almost all of the 1,800 tons of waste produced every day by area businesses, that would be enough electricity to power 25,000 homes. That’s a serious contribution San Francisco restaurants can make to the local power grid.
888.594.4183
eTUNDRA.com 53
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